Salmon is by far one of my favorite fish. It stands well on its own but tastes just as good enhanced with a variety of ingredients, including this light almond crust.  It’s an excellent source of protein, packed full of flavor and vitamins and minerals such as Vitamin D, B-6, B-12 and selenium. It is also one of the best sources of omega-3 fatty acids which are great for a healthy brain, heart and overall health.

Cauliflower rice is one of my go-to dishes right now. It’s surprisingly satisfying, while being low in calories and carbs and high in Vitamins C, A and fiber. Plus it takes just minutes to make!

 

(Serves: 4)

INGREDIENTS

½ c. almonds

2 tbsp. parsley diced

1 tbsp. organic lemon zest

1lb  wild caught salmon fillets

2 tbsp. coconut oil

4 cups of cauliflower chopped into rice size in a food processor

4 tbsp. dill, fresh or dried

sea salt to taste

2 tbsp. pumpkin seed oil (optional)

 

DIRECTIONS FOR CAULIFLOWER RICE

1. Cut cauliflower into large pieces and chop in the food processor until pieces are the size of rice.
   
2. Cauliflower rice can be served raw or cooked for a more tender and rice-like texture.
   
3. If serving raw, transfer to a large glass bowl and mix in dill and sea salt and drizzle with pumpkin seed oil.
   
4. If serving cooked, transfer to a large skillet pre-warmed over medium heat.
   
5. Add in dill and sea salt and stir for several minutes until all of the cauliflower rice is warm.
   
6. Drizzle with pumpkin seed oil.
   

 

DIRECTIONS FOR SALMON

1. Grind the almonds into a powder. You can use a food processor or coffee grinder
   
2. Combine almond powder, parsley, and salt and spread out on a plate.
   
3. Completely cover both sides of salmon with the mixture.
   
4. In a large skillet heat the oil over medium heat.
   
5. Add salmon and cook for 5 minutes on each side or until completely cooked.
   
6. Serve on top of cauliflower rice and sprinkle on lemon zest.